5 easy steps is all you need to enjoy this creamy Bolognese sauce. It's served with Rigatoni to make sure you catch every last bit of goodness, and loaded with vegetables to keep it on the healthier side.
Why This Recipe Works
This classic Italian dish originated from Bologna and is now a worldwide dinner favorite. Loved by kids and adults alike, it is packed with hidden veggies disguised in a creamy tomato meat sauce.
I had to make this recipe with my own twist, so switched out the pasta and made some tweaks.
It’s rich, saucy and satisfying. Combining meat, vegetables and arguably the best carb out there - pasta! Simple and healthy, this creamy bolognese is perfect for a chilled weekday dinner but will also be welcomed at any dinner party.
Just be sure to make a lot as people will come back for seconds!
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Ingredients You'll Need
I love this Bolognese recipe because you might even have most of the ingredients on hand already.
Rigatoni Pasta
- Our choice of pasta shape can affect the dish dramatically, as it alters the way the sauce interacts with the pasta. Is your sauce thick or heavier? Then rigatoni pasta is great for collecting that succulent goodness in its tunnel so that each bite is packed with flavor.
- I find that lighter sauces suit spaghetti better as they can more easily stick to the noodle without falling off and ending up with a puddle of uneaten sauce at the end - heartbreaking!
- Rigatoni’s thick body also makes it more robust to cooking to provide a perfectly al dente finish.
Red Wine
- This ingredient helps to enhance the rich flavor of your bolognese giving it the fullness which makes this meat sauce irresistible.
- The alcohol content stimulates the dissolving of fats in the liquid which makes the ingredients release more of their taste and also emulsifies the sauce into a more creamy consistency.
- Just make sure you give it enough time to cook off completely.
Bay Leaves
- Amazing for adding warmth to any dish this aromatic herb will result in a deeper flavor profile and set your recipe apart from the everyday versions.
How to make it
Like I mentioned earlier, 5 steps is all it takes to make this creamy Bolognese sauce (not counting cooking the Rigatoni!). Here's a step by step walkthrough with exact measurements of ingredients included in the recipe card at the bottom.
- Let's heat some oil in a large pot, then add the onions, carrots, and celery. Cook until soft - about 10 minutes or so. Add the garlic and cook until fragrant.
- Add the ground beef. Season with some salt & pepper and cook until browned.
- My favorite part...add the wine! Oh and don't forget the tomato paste, and Italian seasoning too. Cook until the red wine is cooked off.
- Add the crushed tomatoes, beef broth and bay leaves. Mix all together and bring to a boil. Lower the heat and simmer for about 30 minutes (but you can pretty much cook it all day too if you wanted!). Give it a good stir every once in a while.
- Finally, add the cream and and mix all together and cook until cream is heated.
Boil up some Rigatoni and you're home free!
Substitutions & Variations
You can tweak this creamy Bolognese recipe and still get some great Italian flavors from it. Here's a few you can try.
- Wine - Use white wine or NO wine. Don't be afraid to mix it up with some white wine, preferably a Pinot Grigio or Sauvignon Blanc. You'll give it a bit of a sweeter taste which can be enjoyable. You can also skip the wine altogether.
- Vegetables - Onions, carrots, and celery are traditionally a staple with Bolognese sauce, but feel free to add in some of your other favorites including mushrooms or bell peppers.
- Swap out the ground beef for pork or sausage, or add them both. I mean, this is a meat sauce after all, right?
- Pasta - Rigatoni is one of my favorite pastas but don't be afraid to experiment with different ones. Tagliatelle is a great one and if you want fresh pasta ideas, try making this homemade Farfalle recipe, or these beautiful Cavatelli. And if you're feeling adventurous, go for these homemade Lorighittas...one of my absolute favorites for a creamy Bolognese.
- Spicy - I love me a spicy meat sauce. If you do too, add some crushed red pepper flakes to give this recipe a little kick. One-quarter teaspoon should do it!
Some FAQs
The word Bolognese is simply the term used to describe people from Bologna. The source which originates from this city is a slow-cooked meaty tomato sauce usually encompassing minced beef.
Bolognese has a silent ‘g’ so Italians pronounce it ‘bol-o-nyase’. Say it with me!
Ragu is the term used to describe any meat-based Italian sauce. Since bolognese is meat-based, it is a type of Ragu.
Yes! This recipe is pretty filling so be prepared to sock some away for a later date. These Ziplok freezer bags will come in handy. It's a great way to save space in your freezer because you can stack them one on top of the other. To reheat, simply defrost the sauce in your refrigerator overnight and heat in a sauce pan until hot.
A Few Tips & Tricks
- Since bolognese is a slow cooked sauce it is best cooked using an iron cast skillet or dutch oven. This will ensure an even and steady temperature throughout since this material holds heat better. More controlled temperature helps you avoid burning your sauce.
- When choosing your wine opt for a high acidity option so that it is not drowned out by the already acidic tomato paste. Good options include Pino Noir or Chianti Classico. These will ensure their flavor stands out in the recipe.
- Take your time! In my eyes, the longer cook time you give to this creamy bolognese sauce, the better. Even though you can have this on your dinner table in about 45 minutes, give yourself a healthy timeframe to cook it in and really allow all the flavors to marinade so you are left with a rich and elegant sauce.
Other Italian Pasta Recipes You'll Love
Or if it's a dessert you're seeking, try this homemade cannolis. Yum!
So, did you like this creamy Bolognese sauce? If so, I would much appreciate if you leave a star rating in the recipe card below and/or a review in the comment section further down the page. And don't worry I'm an Italian from New Jersey...I got thick skin!
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Recipe
Creamy Bolognese Sauce with Rigatoni & Vegetables
Equipment
Ingredients
- 1 cup onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (diced)
- 4 cloves garlic (chopped)
- 1 lb ground beef (or sausage)
- 2 tbsp italian seasoning
- 2 tbsp tomato paste
- ½ cup red wine (optional)
- 28 oz crushed tomatoes (canned)
- 14.5 oz beef broth
- 2 bay leaves
- 1 lb rigatoni
- ½ cup whipping cream
Instructions
- Heat 3 tbsps of olive oil in a large pot, add the onions, carrot, and celery. Season with a little salt & pepper. Cook for about 5-7 minutes or until soft. Once the vegetables are soft, add the garlic and cook until fragrant - about a minute.1 cup onion, 2 carrots, 2 stalks celery, 4 cloves garlic
- Add the ground beef (and/or sausage if you're using). Cook until browned.1 lb ground beef
- Add the red wine (if using), tomato paste, and Italian seasoning. Mix all together and cook until red wine is cooked off (about 5 minutes) or if not using, until all the paste and seasoning is all combined.2 tbsp italian seasoning, ½ cup red wine, 2 tbsp tomato paste
- Add the crushed tomatoes, beef broth and bay leaves. Mix all together and bring to a boil. Lower the heat and simmer for at least 30 minutes. Stir occasionally.28 oz crushed tomatoes, 14.5 oz beef broth, 2 bay leaves
- While the sauce is cooking, heat 4 quarts of water until boiling. Add the pasta when there is about 10 minutes left on the sauce. Drain and set aside.1 lb rigatoni
- Add the cream to the sauce. Mix all together and cook until cream is heated.½ cup whipping cream
- Serve the rigatoni in bowls and spoon sauce on top! Add some fresh grated parmesan cheese if desired. Buon appetito!
Notes
- This recipe will make about 10-12 cups of sauce. Double the recipe for larger gatherings or if you plan on freezing a bunch. Make sure you have a large enough pot if you double though, a 7.5 quart dutch oven will do the trick.
- Since bolognese is a slow cooked sauce it is best cooked using an iron cast skillet or dutch oven. This will ensure an even and steady temperature throughout since this material holds heat better. More controlled temperature helps you avoid burning your sauce.
- When choosing your wine opt for a high acidity option so that it is not drowned out by the already acidic tomato paste. Good options include Pino Nior or Chianti Classico. These will ensure their flavor stands out in the recipe.
- Take your time! In my eyes, the longer cook time you give to a bolognese the better. Even though you can have this on your dinner table in less than 40 minutes, give yourself a healthy timeframe to cook it in and really allow all the flavors to marinade so you are left with a rich and elegant sauce.
- If you're reheating from frozen, defrost the sauce overnight in the refrigerator and and heat in a sauce pan until hot.
- Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe. It is recommended you check your exact measurements to come up with your own figures.
Nutrition
About The Skinny Guinea
Hey...how you doin'? I'm Tommy, The Skinny Guinea…just a busy dad who loves to cook. Offering easy to cook dinners and family friendly recipes, while always staying true to my Italian roots!
Can’t wait to try this.
Hey Bernice - hope you enjoy it! Let me know how it turns out!
Love this recipe!
Thanks so much Samantha...it's one of my favorites too!
Turned out great ! I used half hamburger, half Italian sausage
Excellent...glad you enjoyed!